Peach Bacon Jam

5 from 6 votes

Ripe peaches, smoky bacon, brown sugar, and a splash of bourbon simmer into this rich, glossy Peach Bacon Jam. Serve it with burgers, crostini, and cheese boards for a flavor upgrade this summer.

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer, Condiment

Cuisine: American

Keyword: bacon,, peach, savory, sweet

Servings: servings (2 tablespoons)

Author: Amanda Biddle

Ingredients

1½ pounds thick-cut applewood smoked bacon , cut into ½-inch pieces
1½ cups chopped yellow onion (about 1 large onion)
3 cups peeled and diced ripe peaches , ½-inch dice (about 4 peaches, see Note 1)
¾ to 1 cup dark brown sugar (depending on how sweet your peaches are)
¼ cup apple cider vinegar
2 tablespoons whole grain Dijon mustard (I use Maille Old Style)
2 tablespoons Worcestershire sauce
2 tablespoons bourbon (optional, but recommended)
1 teaspoon freshly ground black pepper

Instructions

In a large, heavy-bottomed pot (I use an enameled cast-iron Dutch oven), cook the bacon over medium-high heat until crisp, about 8 to 10 minutes.
Remove the pot from the heat and use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Carefully remove all but 2 tablespoons of bacon fat from the pot and discard it when cooled, or save it for another use (see Note 2).
Add the chopped onion to the pot and cook over medium heat, stirring occasionally, until softened, about 8 minutes.
Return the bacon to the pot along with the peaches, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, bourbon (if using), and black pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thick and glossy, 30 to 35 minutes, using the back of a wooden spoon to break up the peaches as they cook.
Remove the jam from the heat and cool to room temperature. Don't leave it out for more than 1 to 2 hours before refrigerating. (See Note 3 for an optional texture adjustment note.)
Store, tightly covered, in the refrigerator for up to 1 week (see Note 4). The bacon fat will thicken and solidify when chilled. Before serving, gently warm the jam to take the chill off, until it's loosened and glossy. Peach Bacon Jam is best served a little warm or at room temperature.

Notes

1. Peeling peaches: To peel quickly, score an X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath — the skins will slip right off.

2. Bacon grease: After cooling for a bit, the extra bacon drippings can be strained and frozen in ice cube trays for use in other recipes where you want a flavor boost.

3. Texture: This is a chunky jam. If you prefer a smoother texture, transfer the cooled jam to the bowl of a food processor (before refrigerating) and pulse it a few times until you reach your desired consistency.

4. Storage: This recipe is not suitable for canning. For extended storage, you can freeze this jam for up to 6 months, leaving at least 1/2 inch headspace at the top of the container to allow for expansion.

5. Yield: About 3 cups of Peach Bacon Jam.

Nutrition

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